Impact of succinylation on pea protein-curcumin interaction, polyelectrolyte complexation with chitosan, and gastrointestinal release of curcumin in loaded-biopolymer nano-complexes

2021 ◽  
Author(s):  
Ogadimma Okagu ◽  
Jian Jin ◽  
Chibuike Udenigwe
Keyword(s):  
Pea Protein ◽  
Polyelectrolyte Complexation

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

2021 ◽  
pp. 106903
Author(s):  
Caren Tanger ◽  
Michaela Müller ◽  
David Andlinger ◽  
Ulrich Kulozik
Keyword(s):  
Ionic Strength ◽  
Pea Protein ◽  
Thermal Gelation ◽  
Influence Of Ph

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Production and Characterization of Chitosan–Polyanion Nanoparticles by Polyelectrolyte Complexation Assisted by High-Intensity Sonication for the Modified Release of Methotrexate

2020 ◽  
Vol 13 (1) ◽  
pp. 11 ◽  
Author(s):  
Yhors Ciro ◽  
John Rojas ◽  
Maria Alhajj ◽  
Gustavo Carabali ◽  
Constain Salamanca
Keyword(s):  
Zeta Potential ◽  
Maleic Acid ◽  
High Intensity ◽  
Physical Stability ◽  
Release Mechanism ◽  
Diffusion Controlled ◽  
Polyelectrolyte Complexation ◽  
Anticancer Treatment ◽  
Particle Parameters

A promising strategy to improve the effectivity of anticancer treatment and decrease its side effects is to modulate drug release by using nanoparticulates (NPs) as carriers. In this study, methotrexate-loaded chitosan–polyanion nanoparticles were produced by polyelectrolyte complexation assisted by high-intensity sonication, using several anionic polymers, such as the sodium and potassium salts of poly(maleic acid-alt-ethylene) and poly(maleic acid-alt-octadecene), here named PAM-2 and PAM-18, respectively. Such NPs were analyzed and characterized according to particle size, polydispersity index, zeta potential and encapsulation efficiency. Likewise, their physical stability was tested at 4 °C and 40 °C in order to evaluate any change in the previously mentioned particle parameters. The in vitro methotrexate release was assessed at a pH of 7.4, which simulated physiological conditions, and the data were fitted to the heuristic models of order one, Higuchi, Peppas–Sahlin and Korsmeyer–Peppas. The results revealed that most of the MTX-chitosan–polyanion NPs have positive zeta potential values, sizes <280 nm and monodisperse populations, except for the NPs formed with PAM-18 polyanions. Further, the NPs showed adequate physical stability, preventing NP–NP aggregation. Likewise, these carriers modified the MTX release by an anomalous mechanism, where the NPs formed with PAM-2 polymer led to a release mechanism controlled by diffusion and relaxation, whereas the NPs formed with PAM-18 led to a mainly diffusion-controlled release mechanism.

scholarly journals Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals

2021 ◽  
pp. 126447
Author(s):  
Sophie Saget ◽  
Marcela Costa ◽  
Carla Sancho Santos ◽  
Marta Wilton Vasconcelos ◽  
James Gibbons ◽  
...  
Keyword(s):  
Environmental Footprint ◽  
Pea Protein

Fibril Formation from Pea Protein and Subsequent Gel Formation

2014 ◽  
Vol 62 (11) ◽  
pp. 2418-2427 ◽  
Author(s):  
Claire Darizu Munialo ◽  
Anneke H. Martin ◽  
Erik van der Linden ◽  
Harmen H. J. de Jongh
Keyword(s):  
Fibril Formation ◽  
Gel Formation ◽  
Pea Protein

Ultrasonic atomization and polyelectrolyte complexation to produce gastroresistant shell-core microparticles

2015 ◽  
Vol 133 (6) ◽  
pp. n/a-n/a ◽  
Author(s):  
Annalisa Dalmoro ◽  
Alexander Y. Sitenkov ◽  
Gaetano Lamberti ◽  
Anna Angela Barba ◽  
Rouslan I. Moustafine
Keyword(s):  
Ultrasonic Atomization ◽  
Polyelectrolyte Complexation
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